NF04-605 Smoking Meat and Poultry

Where there\u27s smoke, there\u27s well-flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry and turkey breasts. This slow cooking technique keeps them tender, too. Smoking is slowly cooking food indirectly in the presence of a fire. This can be done by using a smoker, which is an outdoor cooker especially designed for this purpose. Use these simple guidelines for smoking food safely